Antimicrobial Compounds from Crustaceans and Their Applications for Extending Shelf-Life of Marine-Based Foods

1 Prince of Songkla University, Faculty of Agro-Industry, Department of Food Technology, Hat Yai, Songkhla, 90112, Thailand2 Central Fisheries Research Institute, Trabzon, Turkey
DOI :
10.4194/1303-2712-v20_8_06
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Antimicrobial-resistant microorganisms have become a major challenge for public
health and food industries because of their fast adaptability and slow response to
synthetic antimicrobials. Bioactive compounds from marine sources exert various
biological roles including antioxidant, antimicrobial, anti-inflammatory, antihypertensive, and anticancer properties. Their application as an antimicrobial
compound is gradually be exploited, particularly in marine-based foods (MBFs), which
are highly perishable since they are abundant in proteins, lipids, and other nutrients.
Also, the growing demand for fresh products with prolonged shelf-life is making the
MBFs industry to urgently seek the effective methods for preservation of fresh or
refrigerated MBFs. Crustaceans, which are invertebrates, are valuable source of
essential nutrient based on their richness in protein, carbohydrate, minerals, lipids,
and vitamins. Additionally, the by-product from the processing of crustaceans could
be used as an alternative source of antimicrobials, which can be employed in MBFs as
natural preservatives. This review therefore revisited the recovery of antimicrobials
compounds such as antimicrobial peptides, carotenoids, and chitosan derivatives from
crustaceans. The uses of these crustacean antimicrobials in extending the shelf-life of
MBFs are also discussed.
Keywords :
Crustaceans, Peptides, Chitin, Carotenoids, Antimicrobials